This Creamy, Flavorful And Heavenly Casserole Is What Comfort Food Is All About
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Grandma’s Chicken And Noodle Casserole Will Blow Your Hair Back!
Are you a lover of pasta dishes? I know that my family sure is. We love mixing up pasta, cheese, and chicken and turning it into a savory weeknight casserole. So flavorful and good! Anyway, I was rummaging through grandma Janet’s old recipe box and came across this amazing recipe for chicken and noodle casserole. it sounded simple enough and didn’t look hard to make so I figured that was what we’d be having for dinner that night. I planned on this casserole tasting just “ok” because of how simple it seemed. Boy, was I ever wrong!
The first moment that I noticed this casserole was something truly special was how it smelled wafting through my house as it cooked. It was mouthwateringly good!
Once the casserole was done and we all sat down to eat nobody said a word because we were all too busy shoveling this yummy chicken and noodle casserole into our gullets. Talk about a winner of a dinner! You’ve really got to try this casserole on for size. You won’t be sorry!
Recipe and photo courtesy of Recipe Lion.
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Quick Tip: Feel free to use any kind of pasta that you want in this casserole.
15 Comments
There’s over 1/4 cup of oil in this recipe. There’s no need to mix the pasta with oil, and you certainly don’t need 3 Tbl of oil to soften the vegetables. I think you should skip the vegetable oil and soften the vegetables in 2 Tbl of olive oil. You can be a little healthier without sacrificing flavor.
I agree there is a lot of oil, I’m thinking the reason for the oil on the pasta is because of the garlic. It doesn’t need that much oil to add garlic to pasta though (in my opinion) I do it quite often
How much chicken? It is not listed on the ingrediants list.
It lists 2 Chicken Breasts, cubed
Preheat oven to 350° F. or 400° F. ???
Most casseroles bake at 350.
Can you use different cheeses as substitutes?
CAN U USE DIFFERENT CHEESES? LIKE MOZZARELLA? OR CHEDDAR?
Can you use different cheeses?
Need fat gr. cab count for diabetices.
None of the oil used on the pasta and the vegetables is removed, so look at the oil bottles for that information. I agree with Bruce and Arlene, though: that’s a lot of oil and most of it’s unnecessary.
For flavor comparable to havarti, maybe a super mild cheddar or Gouda or, honestly, a white American cheese could fit the bill as long as whomever you’re cooking for isn’t too snobby to eat American cheese.
For flavor comparable to gorgonzola, Just about any good blue cheese should do. Just plain old American “blue cheese” will be your best bet price wise, unless you get into the fancy artisan cheeses. Roquefort would be a good substitute. Stilton is pricey, but more than that, it’s sweeter than Gorgonzola. I’d go with the plain old “blue.”
THIS IS WHAT CAME UP WHEN I DID A GOOGLE SEARCH
Remember “Grandma” wasn’t worried about oil, sounds great, making it today, thank you.
Not terribly impressed. Hubby took a few bites and then grabbed the hot sauce. I felt the chicken ended up over cooked and the top noodles got chewy.
There are easy ways to fix most of that, but I wouldn’t bother trying. This recipe didn’t have enough flavor for my crew.